McPherson Cellars

Chocolate Covered Orange Biscotti

Recipe thanks to Manda Levy, Uprising Texas

In 2017, when we were presented with the opportunity to work with orange muscat, we knew it was both a challenge and an opportunity we could not turn down! While dessert wines are not regularly part of our portfolio, we hope you’ll enjoy this wine as much as we do. The amazing dried fruit flavors and floral characteristics of this bottling are tantalizing—there are few other wines we’d rather drink after dinner or alongside dessert. We collaborated with Texas baker Manda Levy of Uprising Texas, who created this orange biscotti recipe that makes the perfect match to a small glass of this special wine!


  • 2 and 1/3 cups all purpose flour, plus more for work surface
  • 1 cup (200g) packed light or dark brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • Zest of 1 medium orange
  • 1/2 stick (1/4 cup) of unsalted butter
  • 3 large eggs
  • 2 Tablespoons fresh orange juice
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract (not flavor)
  • Egg wash -two eggs and 1 tablespoon heavy cream
  • two 4-ounce dark chocolate bars
  • 1/2 cup chopped pistachios
  • 1 bottle McPherson Cellars “Fleur d’ Oranger” to enjoy alongside!


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. Combine all dry ingredients and zest in a large bowl, and then cut in cold butter. Use pastry cutter to create a crumble combination of the dry ingredients, zest, and butter.
  3. Combine juice, eggs, oil, and extract in a medium bowl. Add this to the dry mix and bring those two together to a dough consistency, add a tablespoon of flour as needed.
  4. Roll out on to flour dusted counter and knead about 10 times. Divide dough into halves and flatten onto the baking sheet into roughly 4×8 inch rectangles.
  5. Bake for 23 minutes and then remove from oven. Slice into 1/2 inch slices (~4 inch tall). Bake on each side for 8 minutes per side. Remove and cool.
  6. Melt chocolate on double boiler and drizzle over cooled biscotti. Add a few chopped pistachios to garnish. Let set about an hour, and then enjoy!